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Cozy Sausage Stuffed Acorn Squash Halves: Easy Fall Dinner

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These Cozy Sausage Stuffed Acorn Squash Halves are a comforting fall dinner with sweet, nutty squash paired with savory sausage, wild rice, and aromatic herbs. Perfect for weeknights or holiday gatherings, this one-dish meal is naturally gluten-free and reheats beautifully.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound mild Italian sausage (casings removed)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup cooked wild rice blend (or brown rice)
  • 1/2 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup chicken broth (low-sodium)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • Extra fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Using a sharp knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  3. Brush the cut sides and cavities with 1 tablespoon of olive oil. Season generously with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.
  4. Roast the squash for 25-30 minutes, until the flesh is just tender when pierced with a fork. Remove from the oven and let cool slightly. Leave the oven on.
  5. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Cook for 5-7 minutes, until browned and cooked through.
  6. Reduce the heat to medium. Add the diced onion to the skillet with the sausage. Cook for 3-4 minutes, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  7. Transfer the sausage mixture to a large mixing bowl. Add the cooked rice, dried cranberries, fresh parsley, sage, thyme, cinnamon, and chicken broth. Stir everything together until well combined. Taste and adjust seasoning with salt and pepper.
  8. Flip the roasted squash halves cut-side up on the baking sheet. Divide the filling evenly among the four cavities, mounding it slightly.
  9. Sprinkle the Parmesan cheese over the tops of the stuffed squash. In a small bowl, mix the melted butter with the maple syrup. Brush this mixture over the exposed edges of the squash.
  10. Return the baking sheet to the oven and bake for 15-20 minutes, until the filling is heated through and the cheese is golden and bubbly.
  11. Let the stuffed squash rest for 5 minutes before serving. Garnish with fresh parsley and an extra drizzle of maple syrup if desired.

Notes

For best results, choose evenly-sized squash. You can microwave the squash halves for 5-6 minutes instead of roasting first if short on time. Cook rice ahead of time; cold rice works better. Don’t overstuff the squash. If cheese browns too quickly, tent with foil. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble completely but don’t do the final bake; wrap individually and freeze for up to 3 months.

Nutrition

Keywords: stuffed acorn squash, sausage stuffed squash, fall dinner, gluten-free dinner, one-dish meal, cozy dinner, acorn squash recipe

Find it online: https://bitesienna.com/cozy-sausage-stuffed-acorn-squash-halves-easy-fall-dinner/